• Fashion & Textile Research Journal
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• v.14 no.3
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• pp.363-370
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• 2012

This study is for the development of fashion cultural products that simultaneously evolved with the contemporary use of traditional temple culture in addition, it analyzed the cultural products available in the Korean market. Methodology, this study conducted a literature review and empirical research. We targeted the cultural products carried at twelve web-based shopping malls for Buddhist cultural products and six souvenir shops in Korean Buddhist temples to collect data on those products in order to analyze the items, design motives, materials, and price ranges. The study results showed that interior items represented the largest portion of the targeted goods, followed by accessories/sundries, clothing/fashion items, stationery, and tableware. The most commonly used design motive was lotuses, followed by the images of Buddha or Buddhist Goddesses and Dharma. The most common materials include fibers, jewelry (such as gold and silver), wood, metals, ceramics, paper, and plastic. The most active price range was between KRW10,000 and KRW50,000, followed by less than KRW10,000 and KRW100,000 to less than KRW500,000. This study discovered the potential for traditional temple culture to advance it further in a contemporary manner and indicated the need to develop a wide variety of cultural products and emphasize its global acceptance.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.427-434
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• 2006

This study was performed to investigate the consumption and the preference of chungkukjang products among the middle school students. The subject were 538 middle school students(male 283, female 255) in $3^{th}$ grade, and were asked to fill out the questionnaire. The collected data were analyzed by SAS package. The result showed that most students knew about traditional chungkukjang(88.5%) and chungkukjang powder(68.2%), but only 43.5% and 29.4% of the respondents knew about raw chungkukjang and chungkukjang pill, respectively. When asked how often they eat chungkukjang products, traditional chungkukjang were taken often, but chungkukjang powder, raw chungkukjang and chungkukjang pill were shown to be taken relatively less. Over 60% of the students responded that they liked chungkukjang products, because of 'encourage by parents' and 'good for health', but there was no statistical difference by gender. When asked about the reasons for the dislike of the chungkukjang products, male students responded 'bad smell'of traditional chungkukjang, while female students 'eplied' not eating at home'. The students disliked the chungkukjang powder, chungkukjang pill and raw chungkukjang because of 'not knowing it.' These results showed that the social interest and support for the chungkukjang products were necessary and there was a need to advertise the chungkukjang products.

• The Journal of Fisheries Business Administration
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• v.21 no.2
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• pp.55-84
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• 1990

The objective of this study is to develop an inventory model for the inventory management of a stocking point which sells processed fisheries products. The study, first of all, sets up fisheries processing companies, food companies, apparel companies, pharmaceutical companies and electronic and electrical companies as a population. Then, a comparative study is empirically applied to obtain the inventory characteristics of final products by industry through a survey of a sample selected by a random sampling procedure. The major inventory characteristics of processed fisheries products obtained from the above analysis can be summarized as follows : 1) The major demand characteristics of processed fisheries products is to have wide seasonal fluctuations because the supply of raw materials (i.e., fisheries products) heavily depends on the productive capacity of nature. 2) It has found that fisheries processing companies are the worst in inventory management among the various industries selected in the sample. However, the self-rating of inventory management system by inventory managers of companies shows that the fisheries processing companies are relatively higher than the other companies. 3) The portion of inventory holding cost out of inventory relevant cost is very high for processed fisheries products compared with final products of the other industries. 4) Processed fisheries products are distributed to final consumers through roughly two distribution echelons and take a parallel type inventory system for their distribution structure. In order to develop an inventory model which reflects the inventory characteristics of processed fisheries products mentioned in the above, an inventory model with partial backorders is developed under the situation of stochastic lead time under the consideration of the inventory characteristics of processed fisheries products and then an iterative solution method is provided for the model. Then this study analyzes sensitivity for the standard deviation of lead time in the model by numerical examples.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.6
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• pp.839-846
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• 1994

Changing concepts in fishery science increasingly are recognizing depletion of traditional stocks, utilization of alternate(non-traditional) species, demand for high quality products, and a total resource utilization approach. Innovative practices are occurring in fisheries processing wherein solid and liquid discharges are no longer treated as 'waste,' but rather as valuable feedstocks for recovery of a variety of value-added ('value enhanced') by-products. Among these are protein hydrolysates, soluble proteins and amino acids, proteolytic enzymes, flavor and flavor extracts, pigments, and biopolymers such as chitosan. Properties and applications of this deacetylated derivative of chitin are noted. Crustacean processing by-products are discussed in terms of their serving as materials for generation of natural flavors and flavor extracts, and products such as fish sauces using contemporary enzymatic techniques. Various food and feed applications of fisheries processing by-products are illustrated with increased usage seen in formulated diets for an expanding aquaculture market. Examples are given of aquaculture becoming increasingly significant in global fisheries resource projections. Critical issues in the international seafood industry Include those of seafood quality, processing quality assurance (HACCP), and recognition of the nutritional and health-related properties of fisheries products. A variety of current seafood processing research is discussed, including that of alternate fish species for surimi manufacture and formulation of value-added seafood products from crawfish and blue crab processing operations. Increasing emphasis is being placed on international aspects of global fisheries and the role of aquaculture in such considerations. Coupled with the need for the aquatic food industry to develop innovative seafood products for the 21st century is that of total resource utilization. Contemporary approaches in seafood processing recognize the need to discard the traditional concept of processing 'waste' and adapt a more realistic, and economically sound, approach of usable by-products for food and feed application. For example, in a period of declining natural fishery resources it is no longer feasible to discard fish frames following fillet removal when a significant amount of residual valuable flesh is present that can be readily recovered and properly utilized in a variety of mince-based formulated seafood products.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• Journal of Marine Bioscience and Biotechnology
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• v.2 no.1
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• pp.11-22
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• 2007

This aims to review natural products transformed by mimic intestinal metabolisms with microorganisms and hydrolytic enzymes, which exhibit enforced biological activity, higher extraction yield and identification of active components. In the process, transformation to the smaller active compounds with enzymes and microbes mimics the pharmacological action of natural products by intestinal bacteria. In order to establish conditions for the fermentation and enzyme reaction, it is required to choose several natural products for biotransformation and investigate the optimal conditions for the fermentation or the enzyme reaction such as composition, temperature, pH, inoculum, and cultivation time. It is expected an increase of the internal absorption of the active materials without regard to the intestinal microbes or its ability through biosynthesis of the active materials by the microbes and enzymes. And this techniques can be applied to biotransformation of natural products such as sesaminol, resveratrol, 1-deoxy nojirimycin, naringenin, quercetin, and baicalin and to the metabolism study using the animal model.

• Journal of Dairy Science and Biotechnology
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• v.31 no.2
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• pp.127-131
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• 2013

The aim of this study was to investigate adulteration of caprine milk products by bovine milk using biomolecular techniques with bovine-specific primers for the mitochondrial cytochrome b gene. Polymerase chain reaction (PCR) and real-time PCR assays were applied to caprine milk products including infant formula, city milk, and fermented milk. The results indicated that six out of the eight caprine infant formula products tested contained bovine milk components. In addition, two of the three tested caprine city milk products and two caprine fermented milk products were shown to be adulterated with bovine milk. Conventional PCR results corroborated with results obtained by real-time PCR. This study demonstrates that DNA-based species identification procedures would be useful and applicable in routine examinations of the dairy industry to ensure the quality and safety of dairy foods.

• Bulletin of the Korean Chemical Society
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• v.30 no.11
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• pp.2542-2548
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• 2009

Direct methylation behaviors of 20 amino acids with tetramethylammonium hydroxide (TMAH) were studied under diluted conditions with silica. Amino acid concentration was controlled by dilution with silica ($SiO_2$) and the molar ratios of amino acid/silica were 0.20, 0.50, and 2.0. The molar ratios of amino acid/TMAH (0.51 - 4.64) also varied. It was found that arginine, asparagine, aspartic acid, cysteine, glutamic acid, and glutamine did not generate any directly methylated pyrolysis products, whereas alanine, glycine, isoleucine, leucine, methionine, phenylanaline, valine, and proline generated all the directly methylated pyrolysis products. Tri- and tetra methylated products of lysine consisted of two types. Histidine and threonine hardly generated the partly methylated products. Mono- and dimethylated products of serine, tryptophan, and tyrosine were not observed. Relative intensities of the methylated products varied with the amino acid concentration, TMAH concentration, and pyrolysis temperature. Direct methylation behaviors of amino acids were explained by the structural characteristics of amino acids.

• Journal of the Korean Mathematical Society
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• v.60 no.2
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• pp.255-271
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• 2023

In this paper, we deal with random attractors for dynamical systems forced by a deterministic noise. These kind of systems are modeled as skew products where the dynamics of the forcing process are described by the base transformation. Here, we consider skew products over the Bernoulli shift with the unit interval fiber. We study the geometric structure of maximal attractors, the orbit stability and stability of mixing of these skew products under random perturbations of the fiber maps. We show that there exists an open set U in the space of such skew products so that any skew product belonging to this set admits an attractor which is either a continuous invariant graph or a bony graph attractor. These skew products have negative fiber Lyapunov exponents and their fiber maps are non-uniformly contracting, hence the non-uniform contraction rates are measured by Lyapnnov exponents. Furthermore, each skew product of U admits an invariant ergodic measure whose support is contained in that attractor. Additionally, we show that the invariant measure for the perturbed system is continuous in the Hutchinson metric.

• CELLMED
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• v.1 no.1
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• pp.8.1-8.4
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• 2011

Medicinal plants and their products are popular in Estonia. There are two approaches to use of herbal products: first, that based on traditions and practical experience and, second, that supported by scientific evidence. It is important to marry these two approaches. One place where traditions and new knowledge could meet is the pharmacy. In this study we evaluated knowledge about the use and safety of herbal products of pharmacy customers in South-Estonia. A convenience sample of pharmacy customers in south Estonia (n = 196) participated in the study. Of the survey participants, 76% were frequent or occasional users of herbal products and considered these products safe (75%) and effective (73%). Herbal products were mostly (91%) consumed for prophylaxis or treatment of minor illnesses. Main information sources about herbal products were pharmacists (75%) and package information leaflets (65%). Mode of action (95%), administration (81%) and indication (77%) were the information details more frequently sought from the pharmacy about herbal products. Of the survey participants, 22% described some problems connected with the use of herbal products. Herbal products are popular in Estonia and pharmacists have an important role in counselling on these products. Despite knowledgeable use of herbal products and infrequent experience of side effects with these products, safety issues should be more stressed in the providing of information details to pharmacy customers.